New guy checking in as requested… joined the site about a month ago. I live at 4200’ ASL in the Canadian Rockies, roughly where the British Columbia, Alberta and Montana borders meet.
My current grilling tool is a 25 year old Weber Genesis 3 running on natural gas, along with various accessories like the smoker kit and rotisserie. I’ve had reasonably good, although not particularly consistent success with striploins and small roasts through trial and error over the years. I’ve mostly been using time and gas valve positions, along with copious notes as benchmarks.
In an effort to get a bit more serious, I’ve recently acquired a copy of "Meathead", and a Thermoworks Smoke. Playing with the Smoke, I’ve determined that if I run the front burner on low on the grill, at the current -22°C ambient temp, I can maintain a back grill temp around 240°F so I'm going to attempt a slow cook as an experiment.
Today is first test day. I have a 4 lb dry brined, O’Leary crust rubbed outside round roast ready to go, as well as a handful of Applewood chips and a few bottles of German Riesling.
Yes, I said it. Red meat and white wine. Call me a Philistine, I don’t care. :-)
Once it warms up a bit, I plan to acquire a Green Egg to play with as well.
My current grilling tool is a 25 year old Weber Genesis 3 running on natural gas, along with various accessories like the smoker kit and rotisserie. I’ve had reasonably good, although not particularly consistent success with striploins and small roasts through trial and error over the years. I’ve mostly been using time and gas valve positions, along with copious notes as benchmarks.
In an effort to get a bit more serious, I’ve recently acquired a copy of "Meathead", and a Thermoworks Smoke. Playing with the Smoke, I’ve determined that if I run the front burner on low on the grill, at the current -22°C ambient temp, I can maintain a back grill temp around 240°F so I'm going to attempt a slow cook as an experiment.
Today is first test day. I have a 4 lb dry brined, O’Leary crust rubbed outside round roast ready to go, as well as a handful of Applewood chips and a few bottles of German Riesling.
Yes, I said it. Red meat and white wine. Call me a Philistine, I don’t care. :-)
Once it warms up a bit, I plan to acquire a Green Egg to play with as well.
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